Braised Saddleback Pork Cheeks in Porter Beer with Creamed Carrots

Braised Saddleback Pork Cheeks in Porter Beer with Creamed Carrots

Serves Four
Ingredients
12 Saddleback pork cheeks
1 Large onion – Peeled and roughly cut into 3cm sized pieces
3 Carrots – Peeled and roughly cut into 3cm sized pieces
1 Garlic bulb – cut in half
2 Braeburn apples – cut into quarters
1 Bottle porter style beer
(Put all the above ingredients in a large sealable container and cover with the porter beer, place in the fridge over night)
150 Ml rapeseed oil
2 Litres Chicken stock
1 litre Brown veal stock
1 Sprig of fresh sage
2 Fresh bay leaves
Method
  • Remove all the ingredients from the porter beer and drain off all the beer.
  • Seal the marinated pork cheeks in the rapeseed oil in a thick bottomed shallow sauce pan until lightly coloured all over.
  • Remove the coloured pork cheeks and place in a colander over a bowl to remove any excess oil. Then place the pork cheeks into a large thick bottomed saucepan.
  • Add the prepared cut vegetables to the shallow sauce pan and colour until golden brown.
  • Add the sprig of sage and the bay leaves.
  • Add the porter beer marinade to the coloured vegetables and reduce the beer by three quarters.
  • Add the deglazed vegetables to the pork cheeks in the saucepan.
  • Cover the pork cheeks and vegetables with the chicken stock and veal stock.
  • Place the saucepan on a medium heat and bring it up to the boil, then simmer very gently for 2 ½-3 hours.
  • When the pork cheeks are tender to the touch, remove them from the stock and put aside in a shallow tray.
  • Pass the pork stock through a fine sieve into a thick bottomed sauce pan and return to the stove.
  • Bring the pork stock to the boil and simmer gently until the stock is a gravy consistency.
  • Return the pork cheeks to the pork gravy to keep hot.
Creamed Carrots
1.5 Kg English carrots – Peeled and finely sliced
150 g Shallots – Peeled and finely sliced
65 g Unsalted butter
1 Litre Chicken stock
Salt
Ground white pepper
Method
  • Heat a thick-bottomed saucepan to a medium heat and add the butter.
  • When the butter starts to foam add the sliced shallots and sweat for 2- 3 minutes, then add the sliced carrots and continue to sweat for a further 4 –5 minutes without any colour.
  • Add the chicken stock and bring to the boil.
  • Simmer gently for 15 – 20 minutes until the carrots are fully cooked.
  • Drain the carrots into a colander and keep the cooking liquor.
  • Liquidise the carrots with a little of the cooking liquor and pass through a fine sieve.
  • Season the creamed carrots with salt and ground white pepper to taste.
To serve

Serve the pork cheeks in a shallow serving bowl with creamed carrots and pan fried baby onion halves.